Posts Tagged ‘breakfast’

clinton street baking company: the best pancakes ever, seriously

Thursday, March 8th, 2012

i am an avid yelper. “yelper” in the sense that i like to read the yelps, but not necessarily write them myself. but after one recent experience, i decided that i had to write one. just had to.

a few weekends go, i had brunch with a friend at the clinton street baking company in the lower east side. before going to brunch, i was a bit skeptical. so, as a true foodie should always do, i did a bit of research on what i might expect during my experience at this new breakfast slash brunch joint. many of the yelp reviews were just raving about how fantastic their pancakes were. “how good could pancakes be?” i thought…

my ratings prior to my experience

*interior: 3 out of 5 stars
- looked decent enough inside, but nothing special. looked like a pretty simple diner…

*food: 3 out of 5 stars
- the food looked pretty… average – your standard pancakes, eggs benedict, eggs, etc.

*menu selection:  4 out of 5 stars
- menu looked intriguing… there were a few interesting-sounding dishes like the huevos rancheros, buttermilk biscuit sandwich, LES pickles, and sugar cured bacon


my ratings after my experience

*interior: 4 out of 5 stars
- interior was small, but cozy and intimate
- i gave an additional star for the chalkboard menu…i think it gave the place a real home-y feel.

*food: 4 out of 5 stars overall, 5 out of 5 for their blueberry pancakes
- hands down, they were the best blueberry pancakes i ever had. they were just so perfectly fluffy, moist, soft, and just… splendid. and the maple butter that came along with it? heavenly.
- as for the sugar cured bacon, it definitely was interesting, but i probably couldn’t eat more than a couple pieces.
- my friend had the eggs benedict with house smoked salmon – this, too, was good.. but not as good as the blueberry pancakes!

*menu selection: 5 out of 5 stars
- i looked around to see what people were eating around me, and everything looked really good. although clinton street baking company is most well known for their breakfast and brunch items, i definitely want to try some of their sandwiches next time. they looked so fresh and served with a side of fresh, homemade chips.

here’s a little something to whet your appetite. hungry yet?

~ irin



comfort foods: they can, in fact, be healthy!

Thursday, January 12th, 2012

image courtesy of

on rainy days, i love to cook. instead of going outside and attempting to slosh my way through muddy puddles and crowded streets, i prefer to stay inside and enjoy some nice homemade comfort foods. speaking of comfort foods, many of us tend to associate comfort foods with unhealthy (but simply irresistible) dishes such as hearty mac n’ cheese, hot buttermilk pancakes, and decadent chocolate-y desserts. however, i realized that comfort foods don’t necessarily have to be bad for us if we are cognizant of the types of ingredients we use to make them. comfort food, can, in fact, be healthy! below is an awesome recipe i found for oatmeal pancakes and fruit syrup that i’m dying to try out for an early saturday morning breakfast. happy cooking!


oatmeal pancakes
serves 6


2 cup organic rolled oats
2 cup nonfat buttermilk
2 large eggs, lightly beaten
4 tbsp unsalted butter, melted and cooled (or canola oil)
1/2 cup all-purpose flour
2 tbsp sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
canola oil for griddle

1. combine oats and buttermilk in a large bowl. cover and refrigerate for 2 hours, or overnight.
2. add eggs and melted butter to oat mixture.
3. sift together sugar, flour, baking powder, baking soda, cinnamon and salt. add to oat mixture.
4. preheat griddle. spread out batter with the back of the ladle. when bubbles appear, gently flip cakes and cook until golden brown, about 5 minutes per side. serve hot.

makes about 18 pancakes.

fruit syrup
serves 12

3 cups raw fruit or berries* (pears, peaches, blueberries, strawberries, raspberries or other fruit), cored, peeled and chopped if necessary
1 tbsp fructose (or sugar substitute)
2 cup water

1. simmer all ingredients for 5 to 10 minutes.
2. cool slightly and blend in a food processor or blender.
3. screen out the coarse solids with a fine sieve.

*  the original recipe used ripe prickly pear, either raw, peeled and chopped, or canned purée. any highly flavorful fruit can be used. the amount of fructose may need to be adjusted if the fruit is very tart.

per serving: approx. 25 calories, trace protein, 4g carbohydrates, trace fat (0g saturated), trace fiber